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Veggie Chicken Gravy Sauce (Curry sauce)

This is a sauce i never get tired of making. It's a modernization of the normal plain gravy sauce . It's easy to prepare and it usually leaves the whole house with a wonderful aroma every single time. What makes this particular gravy recipe unique is the combination of colored vegetables added to it giving it that wonderfully unique aroma, color and taste. Whenever i make it, i usually thicken the sauce with starch made of either wheat flour or cornstarch/cornflour.

2. Pour enough water to cover the content of the pot and start cooking.

3. About 25minutes into cooking the chicken, add the salt (Adding the salt at the beginning toughens the chicken thereby increasing the cooking period)

4. The whole process usually takes about 30minutes on medium heat with a normal cooking pot to cook my chicken the way I like it. Just make sure you keep an eye on it so that it does not get too soft.

5. When the chicken is done, remove the cooked chicken in a separate bowl leaving the stock

6. In a separate bowl, add a little water into your wheat flour or cornstarch/cornflour and stir quickly making sure it doesn't form clumps. its ready when it is of dropping consistency (like melted ice cream)

7. On low heat, add the starch gradually to the chicken stock, while continually stirring to ensure it mixes properly and does not clump.

8. Leave it for about 3mins till it thickens a little.

9. Add your chopped vegetables and chicken then cover and leave to boil for another 5mins

Dobby.. Thanks 4 what you do. I'm a bachelor, and much as I hardly comment here, I help myself to healthy chunks of ur recipes on here. And U have a very simple way of explaining d procedures. Thank U. I'm now a terrific cook in d eyes of my buddies and d ladies especially ;)Just keep ur head in here, U surely are going places. U'll see. Compliments of d season. Ciao!

Can the gravy sauce be used to eat basmati rice or what kind of sauce would u recommend for d indian rice pls replyy looking fforward to preparing sumtin delicious and different for my family this weekend

That's Okay Anon :). Yellow Scotch bonnet is also Known locally as yellow pepper or Nsukka pepper in the nigerian market. To 'Dice' means to chop it to little bits. Seasoning could be the normal stock cubes such as maggi or Knorr.

Thanks Dobby for this recipe you shared, am inspired and can't wait to prepare this for my family. Pls is the wheat flour the same with the wheat flour use for making wheat swallow and have you given the potato paste a trial, if yes what's the result like. Expecting your response. Thanks alot.

Hi I am new here, and I love your recipies. with the potatoes, do you have to boil it before blending or how should it be done? Please let the person who suggested it let us know, will like to try it out, Many thanks, Good work Dobby, God bless!

Hello dobby,I love this blog.it makes cooking easier and fun.meanwhile have you tried frying the flour with the onion and garlic before adding the chicken stock?it makes the sauce lighter.just something I tried and I feel like sharing with the house.

Hi Dobby, thanks for this recipe God bless u. I am a director of an NGO in calabar specially for PWDs (Persons with Disability) and as always I call for get together every new year and cook for them(also share gifts like provisions and food stuffs) dis year I was like "am tired of Rice and Stew" then I read ur post, now they Loved me more. God bless u mma. Esther Bassey(Calabar)

I was searching for a gravy recipe until I stumbled on this blog. The picture of the chicken gravy was convincing enough, then you nailed it will the step by step preparation. Already salivating can`t wait for the weekend to give my family a good treat. Thanks, will keep glued to this blog for more recipes.

Hi Dobby,I made this sauce and realized that after refrigerating the left over it thickens back,I use flour as my thickener,how can I get it back to being light like it was when it was first made. Keep up the good work.

Nice one.... Love this sauce so much... I use Irish potatoes paste or pap for the thickening and since I love my veggies fresh and crunchy, I don't have to wait for 5 minutes. I put down my pot once I add the veggies. On another note, kindly advise on how to make my veggies remain green even after adding them to the hot pot. Thank you.

Thanks for the feedback chinny. The only way it can remain green is by freezing it or adding fresh vegetables whenever you want to eat it. When cooking the sauce, remove some of it before adding the vegetables into a storage bowl and freeze so that when you are finally ready to use it, you'd simply chop fresh veggies and add before serving.

Hi dobby I'm making mine right now. Mistakenly adde salt and t beginning and it took a while for th chicken to soften. I don't have wheat flour can't I use the other wheat flour or yam flour? Il try pap right now tho.

Hi Dobby, can you ask those that have used Irish potatoes, how they did? i understand you boil but after boiling can one blend so it's in a liquid form or you just mash/pound and add the lumps to it. You are doing a good job!

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